O'Donoghue's Beef Stew

• 1 1/2 pounds beef, round steak or stewing beef
• 3 medium carrots
• 3 medium parsnips
• 1/2 cup pearl barley pearled
• 8 each potatoes
• 1 x stock or soup mixture
• 1 x salt
• 1 x black pepper
• 1 x mixed herbs

1. Boil some water in a large saucepan, sufficient to cover the meat and have approx 1 inch left above.
2. Put in the chopped (large chunks) meat, lower heat to keep the stew simmering, put in the chopped/diced carrots and parsnips, add herbs, salt and pepper to taste, leave simmer for a while (say 20 mins).
3. Add the peeled whole potatoes and some stock/soup mixture or cornflour to thicken, keep the mixture simmering and stir occasionally, after about 1hr from start-time taste and check the potatoes.
4. If it tastes ok then its done.
5. Remember the best stews are left on for a long time 1 1/2 hrs or more.

beef, carrots, parsnips, pearl barley, potatoes, salt, black pepper, mixed herbs

Taken from recipeland.com/recipe/v/odonoghues-beef-stew-34260 (may not work)